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Nutrition Facts
Serving Size 150 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 570 mg 24%
Total Carbohydrate 17 g 6%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 5 g
Vitamin A 4% • Iron 6%
Vitamin C 35% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sour Cream Potato Salad with Bacon and Green Onions

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb H-E-B Bagged Baby Gold Potatoes, cut into 1-inch pieces (no need to peel)
1 Tsp H-E-B Kosher Salt, plus more as needed to boil potatoes
1/2 cup(s) mayonnaise
1 Tbsp H-E-B Organics Whole Grain Mustard
1/4 cup(s) H-E-B Regular Sour Cream
1 Tsp H-E-B Black Pepper Grinder
1/2 Tsp H-E-B Smoked Paprika
2 celery stalks, finely diced
1/2 cup(s) red onions, finely diced
2 scallions, thinly sliced
6 H-E-B Dry Cured Center Cut Bacon, cooked according to pkg. directions
2 Tbsp H-E-B Organics Dill, chopped
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Instructions

1
Fill a large pot halfway with water. Add potatoes and 1/2 tablespoon salt. Bring to a boil and cook until potatoes are tender, about 7 to 10 minutes.
2
Using a slotted spoon, transfer potatoes to a large bowl.
3
In a small bowl, combine mayonnaise, mustard, sour cream, kosher salt, black pepper and smoked paprika. Stir to combine.
4
Add celery, onions, scallions and bacon to potatoes. Add dressing and toss to combine. Sprinkle with a little extra paprika and the dill prior to serving.
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